Robert's Maibock

Source: Robert K. Tracy
Recipe added: 04/05/97
Email: rtracy@eagle.cc.ukans.edu
URL: http://eagle.cc.ukans.edu/~rtracy/htmlThis was my second attempt at brewing a lager. Because I kept
the temperature at approximately 45 degrees it took a long time
for the fermentation to be completed. The primary took
so long because fermentation was not noticable start until nearly
five days after I had pitched the yeast. In addition, no blow off
tube was needed during the primary because the fermentation
was not as violent as with an ale.
I was worried that the beer was not going to turn out well because
it was taking so long to ferment. Boy was I mistaken, this
turned out to be one of my best batches ever! It was incredibly
smooth with a refreshing malty tast. This beer really improved
with age. Three months after I kegged this batch, it was even
better than I had ever hoped for.
Leasons learned: lager beer should be fermented and stored at
a temperture rand of 45 to 55 degrees. It takes a longer time
to ferment than an ale, but be patient, its worth the wait.
I really believe that the secret to a lager is to ferment
at a low temperature for a long time.